Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking–A review

IJ Joye, B Lagrain, JA Delcour - Journal of cereal science, 2009 - Elsevier
During breadmaking, a continuous protein network is formed which confers visco-elasticity
to dough. The properties of this protein network are highly dependent on the characteristics …
被引用次数：208 相关文章 所有 7 个版本

[图书][B] Enhancing dry-grind corn ethanol production with fungal cultivation and ozonation

ML Rasmussen - 2009 - search.proquest.com
Public opinion of the US fuel ethanol industry has suffered in recent years despite record
ethanol production. Debates sparked over the perceived environmental impact, high ratio of …
被引用次数：2 相关文章 所有 3 个版本